Pepper Sauce
A sauce that gets its character from freshy ground rose pepper and dijon mustard. On the table in about 20 minutes.
contains dairy
Ingredients
US
Metric
- 15 ml freshy ground rose pepper (green pepper and black pepper)
- 5 ml dijon mustard
- 1dl bouillon
- 2dl cream
- Salt if needed
Make it lactose-friendly
- 2dl cream → lactose-free cream or coconut cream
Steps
- Ground the peppers and put them on the pan and roast them for about one minute while moving the peppers with your spatula
- Mix in the mustard and bouillon and bring to a boil
- Add in the cream and let the sauce thicken on medium heat for about 10-20 minutes
- Taste the sauce and add salt if needed
Nutrition (estimated, per serving)
| Calories | 34 |
|---|---|
| Protein | 0.6 g |
| Fat | 2.9 g |
| Carbs | 1.7 g |
| Fiber | 0.4 g |
| Sodium | 11 mg |
Source
based.cooking (community recipes, public domain) — unlicense